Recipe courtesy of Yimara "Yia" Medina
Recipe courtesy of Yimara "Yia" Medina
Watch how to make this recipe.
Sofrito and Fish
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 42 mg
- Sodium
- 830 mg
Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 42 mg
- Sodium
- 830 mg
Ingredients
Directions
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26m
Easy
CLASS
- Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
- Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
- Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.
